Plum and Blackberry Salsa – A Passion for Purple

Ingredients

• 1 ½ cups red onion, peeled, 1/3 " dice
• 1/4  cup organic cane sugar
• 1/4 teaspoon sea salt, such as Himalayan
• 5 tablespoons blackberry puree*, need 1/2 cup blackberries
• 2 tablespoons fresh lime juice
• ½ teaspoon green hot pepper, minced, such as padron peppers or jalepeno (or more to taste)
• ½ cup fresh purple plums, 1/3" dice such as Satsuma (bright colored interior)
• ⅓ cup tomatoes, 1/3 " dice such as Indigo Rose (blush & purple toned)
• ¼ cup fresh figs, 1/3" dice (about 2 large)
• ¼ cup fresh blackberries, cut in half optional

Instructions

1. In a one quart heavy pot, add the onions and sugar and bring to a simmer, stirring. Reduce heat to medium, and cook for about 15 minutes until syrupy. At the end, the mixture will become very sticky, then caramelize (sugar turns a light golden color).
2. Add the salt, puree, lime juice, hot peppers and purple plums. Stir well and cook over low heat just 2 minutes to blend the flavors.
3. Take off the heat and cool. Fold in the tomatoes and figs. Add some filtered water if too thick, 1 T. at a time. Place in a glass airtight container and refrigerate.
4. When ready to serve, fold in the blackberries and some fresh herbs of your choice. Use within 2 - 3 days.
5. * Blackberry puree: Heat 1/2 cup of blackberries (stovetop or microwave) until just softened, and mash with a fork. Pass through a strainer over a small bowl. Press on, then discard the seeds. Make about 5 T. of puree.

Great served over grilled fish. I like to baste the seasoned fish with butter, add to a large serving plate when done, and pour some good Brandy over. Top with the tasty purple salsa and serve.

 

Pairs well with cheeses and poultry.